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Oatmeal & Chocolate Cookie Bars

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Oatmeal & Chocolate Cookie Bars from www.tablefortwoblog.com

The past week and half have been such a blur. I’m wrapping up a bunch of projects at work right now because my last week is next week & then I immerse myself into wedding planning full time, then the wedding, and honeymoon. I’ll be gone a month from work so there’ll be some brain dumping going on next week. It’s weird. I feel like when I say “my last week,” I feel like I’m moving on to another job or going on maternity leave, lol…to be very frank, I haven’t had any time to really cook or worry about the blog. It’s kind of taken a backseat on the back-burner. I just have no time. I wish there was a way to have more hours in a day, especially during times that you really need it. I haven’t had the chance to plan out stuff I need to cook on the weekends, especially now that all weekends are filled to capacity with wedding stuff. I haven’t been in the mood either. I think the stress just piles on and you just don’t want something else to worry about. I don’t know why I get all nervous about how many posts I have scheduled out, but I have posts til end of May, but I still get mini panic attacks about not being further out. I know, I’m weird.

So, the other day, when Jason dropped me off at work, we noticed this HUGE, FAT hawk near the courtyard of my office. It was hobbling. I got all sad because when an animal hobbles, it’s usually cause he’s hurt or something. A hobbling hawk/bird means that it likely can’t fly, therefore, it’s going to die. So I was trying to think of who I could even call to tend to a hurt hawk..

That was when I got a text from Jason a couple minutes after I had walked into my office & thinking all the possibilities of how to get in touch with park services or something. Jason said: that “hobbling and hurt” hawk that you were upset about – he actually had just killed a bird and had it clasped between one of his claws so that’s why he was hobbling. He was hobbling to get to another location so he could eat it.

…………um, so much for me being sad and thinking of ways to save this hawk.

I wanted to drown my sadness with a couple of these oatmeal & chocolate cookie bars. It’s like an oatmeal cookie had a baby with a chocolate cookie. It’s the best of both worlds in an ooey-gooey bar form.

Yeah, take that sadness!

But poor birdy :( haha

Oatmeal and Chocolate Cookie Bars
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Oatmeal & Chocolate Cookie Bars
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

These Oatmeal & Chocolate Cookie Bars are like an oatmeal cookie had a baby with a chocolate cookie. It's the best of both worlds in an ooey-gooey bar form!

Servings: 1 9×13-inch pan
Ingredients
  • 2 sticks unsalted butter room temperature, 1 cup
  • 2 cups dark brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/3 cup milk, I used 2%
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tbsp ground cinnamon
  • 3 cups old-fashioned rolled oats
For the filling:
  • 1: 14 oz can of sweetened condensed milk, I used Eagle Brand
  • 1/3 cup butter
  • 1 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line baking pan with parchment paper so that it overhangs on both sides for easy removal
  2. In a large bowl, add flour, baking soda, salt, and cinnamon. Whisk to combine. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes. Gently pour the milk in and beat until incorporated.
  4. Slowly add in the flour mixture and mix until all combined and well-incorporated. With the mixer on low, add the rolled oats. The mixture will be thick so if the stand mixer can't get it all, use a spatula to get it all incorporated.
  5. In a saucepan over medium low heat, add all the ingredients of the filling to the pan. Once everything has melted together you can start assembling the bars.
  6. Spread about 2/3 of the cookie mixture in the bottom of the baking pan (I used my hands and pressed it down). Then take the chocolate mixture and pour it over top of the cookie mixture. Take the remaining cookie mixture and drop it in small dough balls over the chocolate mixture (it's ok if it's not perfect, they bake out and spread).
  7. Bake for 25 minutes. If the tops start to get overly brown, cover with foil and continue baking.
  8. Let cool in baking pan COMPLETELY before you cut them into squares. Everything will be too gooey and loose if you don't let it set up.
  9. Store in an airtight container.
Recipe Notes

Source: Megan and Claudy

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Posted on April 11, 2013

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  1. 04/12/2013 at 3:48 pm

    These are my family’s all-time favorite cookie bars. My Mom used to make a version of them when I was little! YUM!

  2. 04/12/2013 at 4:52 pm

    sometimes i just want to lick my screen- your pictures are toooooo beautiful and makes me sad i cant grab it :( hope the wedding planning goes smoothly friend. XOXO

  3. 04/12/2013 at 5:43 pm

    A month off work sounds like pure heaven! Speaking of heaven these bars look off the chain good. That melting chocolate is making me wish i had a huge plate of them in front of me.

  4. 04/12/2013 at 6:00 pm

    These look incredible, Julie! Sooo mouthwatering and perfect for dunking in a glass of milk. Have a great weekend!

  5. 04/12/2013 at 7:40 pm

    I made Peanut Butter Cookie Dough Bars like this earlier in the week! A half batch of what you made but same concept. I love layered bars and with sweetened condensed milk, they are just so good. Yours look wonderful. Mmmm!

  6. 04/13/2013 at 12:00 pm

    Oh my, just look at that ooey gooey chocolate :) these look divine!

  7. 04/13/2013 at 4:42 pm

    If I see a hobbling animal I am the first one to leap out of my car and attempt to “rescue” whatever it is that is hurt. It’s horrible. Ben gets so mad at me for it. Then I cry, cause I’m such a girl. I”m glad that hawk was okay!! I would totally drown my sorrows in these – no problem!

  8. About a month ago I took a new job as the gm of two restaurants so I feel you on putting the blog on the back burner! Jelly you are good till may though! These are the kind of bars I want to stuff my face with!!

  9. 04/14/2013 at 1:30 am

    The week leading up to a wedding is just always complete madness, but it should definitely take priority! We will all still be here when you get back! :)

  10. 04/14/2013 at 11:54 am

    Oh my goodness! I’ve been seeing these all over Pinterest and though I pinned them, I didn’t click through until just now. WOW. These look amazing. What a yummy bar, with a fudge layer in the middle?! That’s my heaven! Definitely trying soon…need to! :)

  11. 04/15/2013 at 7:45 am

    Well, chocolate & oatmeal are my two fave dessert ingredients, so you’ve certainly got me with this one :)

  12. 04/16/2013 at 1:49 am

    These look unbelievably good!!

  13. 04/16/2013 at 6:59 pm

    Yay! I’m so glad you enjoyed these. They’re one of my favorites. Glad I found your blog, looks like you have tons of good stuff I’ll have to check out. Happy eating :)

  14. 04/17/2013 at 11:06 am

    I want to dive right in that pan and eat my way out. omgoodnessgracious

  15. 04/18/2013 at 9:46 am

    I made these yesterday and they’re fabulous! Thanks so much for another great recipe :)

  16. 04/29/2013 at 5:52 pm

    I have everything but old fashioned oats! I am tempted to try it with quick cooking oats, what do you think? Has anyone else tried them?

    • 04/29/2013 at 8:39 pm

      I think that’d be fine.

  17. Megan
    07/01/2013 at 9:07 pm

    hi! i just baked these and ran into a problem. you didn’t specify pan size so I had to guess. since both my 9X13 and 8X11 pans are considered baking pans it would be helpful for further recipes to know the size of the pan you used.

    • 07/01/2013 at 9:10 pm

      Hi Megan, sorry you had to guess on this, but I actually did specify a baking pan size. Right under the title of the recipe, where it says “Yield” it says “1 9×13″ pan

      • Willow
        09/03/2016 at 10:46 pm

        I can’t see a pan size, either. Under yield it just says ‘1’. Glad you answered someone else’s question so I can make these right away!

      • Julie
        09/04/2016 at 7:40 am

        Sorry about that, Willow! It used to say it but I recently converted recipe plugins with my redesign and it didn’t convert it correctly. Thanks for pointing it out so I could fix it!

  18. Elsa
    08/05/2013 at 5:55 am

    Huge sucess !! so good and very easy to make :)

  19. Palma
    08/26/2013 at 8:40 am

    I’ve made these for years, back when they called them oatmeal fudgy’s. was a great hit with my three boys. And a great traveling and camping treat. Thanks for sharing a recipe that brings back good memories.

  20. Vanessa
    05/14/2014 at 1:38 pm

    Hi Julie. I just found this recipe in Pinterest and it looks absolutly amazing! I whant to cook it NOW. I don’t have a pan with those dimensions. Do you think I can bake it in a pyrex?

    • Julie
      05/15/2014 at 8:02 am

      Hi Vanessa, yup, I think a pyrex would work just fine!

  21. Peggy
    07/31/2014 at 4:27 pm

    FANTASTIC! I’m so happy I came across this recipe. Just took my first bite and it taste just like the Starbuck’s fudge bar.

  22. 08/21/2014 at 6:15 pm

    These were amazing! But devilish. I could NOT stop eating them. Especially with a glass of cold milk.

  23. 08/27/2014 at 10:30 pm

    Made these tonight for my husband and they were a huge win! Great recipe, thanks for sharing!

    • Julie
      08/28/2014 at 8:57 am

      You’re so welcome! Glad you both enjoyed!

  24. Ann
    05/25/2015 at 6:53 pm

    Keepers, keepers! The filling for this is so good. Next up is modifying these into white chocolate cranberry oatmeal bras, such as via this recipe http://www.twotwentyone.net/2011/08/wccco-cookies/ . Switching the white chocolate chips from the dough base into the filling, and using good white chocolate of coarse, like Chirardelli…

  25. Krista Cleaver
    06/21/2015 at 9:01 am

    Not sure what happened to mine but my cookies didn’t really rise or spread out :( and my bottom crust is way to thick. It is definitely going to take longer than 25 mins to bake I just checked and it’s completely gooey on the bottom still but I’m sure it will taste good!

  26. Faye
    02/04/2017 at 1:45 am

    Hi there Julie! Would like to ask if what do you mean by 1:14 oz of condensed milk? How much is it in grams? Thanks!

    • Julie
      02/04/2017 at 8:28 am

      It means you use one 14 ounce can of condensed milk. I don’t know how many grams it is. Sorry :(

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